Peking Garden
28 Bill Wigington Pkwy, Ste 103 ~ Jasper, GA 30143



Phone
706-253-6828




Peking Garden

Hours:
Monday - Sunday
11AM-10PM

Week of Score Noted Violations
12/13/2016 93-A

Approved thawing methods used



Contamination prevented during food preparation, storage, display



In-use utensils: properly stored


11/20/2015 92-A

1. Chicken @ 68F cooling in a large container after 2 hours. Must cool in a shallow container to 41F, then place in a large container for storage. The chicken was placed on a sheet pan to rapidly cool. Repeat Violation.



2. Used paper napkins in kitchen in a bag to be used for floor spills. Used napkins must be discarded. The napkins were thrown away at time of inspection.



3. The back screen door does not seal adequately. There is a gap at the top, and there must be a self-closer on the door to close door tightly. Door must be repaired asap.


7/7/2014 90-A

1. Observed canned foods that did not have the proper labeling, so are not considered an approved source. Removed from facility.



2. Employee hats hanging on dry storage racks. Employee items must be stored separately from food and food service equipment. The hats were moved.


1/10/2014 96-A

1. Observed employee sitting bags of dry rice. Provide a chair or bucket (labeled as a seat), but do not allow employees to sit on food or food service equipment.



2. Observed wine bottle opener stored with employee items. Store the opener above or away from shelf used for employee items


8/12/2013 90-A

1. Potentially hazardous food in the small prep cooler at 49F. Must be 41F or below. The unit was turned down at time of inspection. Person in charge must monitor temperatures to ensure proper cold holding.



2. Observed egg rolls stored directly on the shelf in the prep cooler. Rolls must be in a food grade container.


2/21/2013 94-A

1. Observed several containers of sweet and sour sauce blocking access to the hand wash sink. The sink must be accessible at all times.



2. Knife stored in crevice between two pieces of equipment. Utensils in use must be stored on a clean surface.



3. Clean the gaskets on the large prep cooler to remove buildup of debris.


11/7/2012 93-A

1. Onions on drain board of the 3 comp sink. The onions should be prepared at the vegetable sink.



2. Replace the blown light bulbs in the dish area.



3. Repair screen door in back to close tightly and repair the holes in the screen.


6/22/2012 97-A

Request Re-Inspection



1. The trash can should not be used as a table for food prep.



2. Wet wiping cloth not stored in sanitizing solution between uses.


6/13/2012 84-B

1. Trays used for pu pu platters on shelf for use not clean to sight and touch. The trays were sticky to touch with old oil. All food contact surfaces must be cleaned and sanitized.



2. Potentially hazardous food not held at proper cold holding temp of 41F or below in two different coolers. PHF in large cooler at 47F. PHF in a small cooler at 46-52F. Both units were adjusted down at the time of inspection. The person-in-charge must monitor temperatures to ensure proper cold holding. Repeat violation.



3. Clean shelving in the walk-in cooler to remove what appears to be mold growth.


1/17/2012 90-A

1. Cooked chicken and bean sprouts at 54F. Must be 41F or below. Both items were discarded. If, due to necessity at busy times, potentially hazardous food must be out of the cooler, it must be placed in an ice bath to the level of the food, to maintain proper cold holding temperature.



2. Knife stored in crevice between two pieces of equipment. Utensils in use must be stored on a clean surface.


8/16/2011 96-A

1. Observed ice in container of wantons. When ice is used for cold-holding, the container must be self-draining.



2. Employee items stored with canned foods in dry storage area. Employee items must be stored in a separate area from food and food service equipment


2/25/2011 88-B

1. Observed potentially hazardous food cold-held at greater than 41F. Garlic and oil mixture at 71F. Raw pooled eggs at 61F and bean sprouts at 61F. These items must be held at 41F or below. Potentially hazardous food out of temperature was discarded at time of inspection. The person-in-charge must insure these PHF items are held at the proper temperature. If during busy times, these items must be readily available, an ice bath can be utilized if the ice completely surrounds and is to the level of the food.



2. Observed food stored on floor in the walk-in freezer. Food storage must be 6" above the floor.



3. Wet wiping cloth not stored in sanitizing solution between uses. Corrected on-site


4/7/2010 91-A

Observed potentially hazardous food cold held at greater than 41 F. Garlic and oil mixture at 71 F. Raw pooled eggs at 62 F. These items must be held at 41 F or below. Potentially hazardous food our of temperature was discarded at time of inspection.


11/4/2009 95-A

Reinspect

Employee eating in food prep area. Employees should eat in an area away from food prep.

Vents in walk in cooler should be cleaned.


10/27/2009 83-B

Potentially hazardous food not held at proper temperature. Cold holding must be at 41F or below. Frozen PHF must be held frozen. Oil and garlic is a PHF and must be maintained at 41 F or below.

Bowls used for rice noodles must be washed, rinsed, and sanitized between uses.

Sanitizer for wipe cloths not at proper concentration. Must be 50-100 ppm chlorine.

Grocery type bags not considered food grade materials and cannot be used for food storage.

Improper cooling method used. Potentially hazardous food must be rapidly cooled as per regulations.


6/14/2009 96-A

Wipe cloths must be stored in sanitizing solution.

In use utensils, food scoops, must be stored with handle extending out of the food and the handle should be clean.


11/5/2008 96-A

Sanitizer for ware-washing not at proper concentration. Should be 50-100 ppm chlorine.


6/23/2008 90-A

Potentially hazardous food not held at proper temperature.

Dumpster area should be cleaned. Dumpster must have plug and the doors should be closed


2/14/2008 92-A

Must date mark prepared potentially hazardous food.

Wipe cloths not stored in sanitizing solution.

Shelving throughout facility should be cleaned.


10/3/2007 94

Do not use grocery type bag for food storage. Cover all food in storage.

Wipe cloths must be stored in sanitizing solution. Repeat

Interior seals and exterior handles of cooling units should be cleaned.


5/11/2007 88

Cover food in storage.

All Food scoops must have handles.

Potentially hazardous food not held at proper temperature. Eggs at 71 degrees F- must be 41 degrees F or below.

Improper manual dishwashing procedure- Must wash rinse- then sanitize

Wipe cloths must be stored in sanitizing solution.


4/25/2006 94


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